Caldo de Pollo, Mexican Rice and Key Lime Pie

Ingredients

• 1.5 cup long-grain white rice (rinsed and drained well)
• 2 tbsp vegetable oil
• 1 pcs onion (medium, finely chopped)
• 2 pcs garlic (cloves, minced)
• 8 oz tomato sauce
• 2 cup chicken broth (use vegetable broth for a vegetarian version)
• 1 tsp ground cumin
• 1 tsp salt
• 0.25 tsp black pepper (freshly ground)
• 0.5 cup frozen peas and carrots
• 2 tbsp fresh cilantro (chopped, for garnish)

Instructions

1. 1

   Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.

2. 2

   Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. 3

   Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.

4. 4

   After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.

5. 5

   Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.

Ingredients

• 1.5 cup graham cracker crumbs (from about 10-12 full sheets)
• 0.25 cup granulated sugar
• 6 tbsp unsalted butter (melted)
• 4 pcs large egg yolks (save whites for meringue if desired)
• 14 oz sweetened condensed milk (one can)
• 0.67 cup key lime juice (freshly squeezed is highly recommended)
• 1 tbsp key lime zest (finely grated)
• 1 cup heavy whipping cream (chilled)
• 2 tbsp powdered sugar (sifted)
• 0.5 tsp vanilla extract
• 1 pcs lime wheels (for garnish, optional)

Instructions

1. 1

   Prepare the Crust

   • Preheat your oven to 350°F (175°C).
   • In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir with a fork until the mixture resembles wet sand.
   • Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Use the bottom of a measuring cup to get a compact, even layer.
   • Bake the crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack before adding the filling.
2. 2

   Make the Filling

   • In a large bowl, whisk the egg yolks for about 2 minutes until they become pale and slightly thickened.
   • Gradually whisk in the sweetened condensed milk until the mixture is smooth and fully combined.
   • Add the Key lime juice and zest. Whisk until just combined and the mixture has thickened slightly. Do not overmix.
3. 3

   Bake the Pie

   • Pour the filling into the completely cooled graham cracker crust and spread evenly.